Chicken Taco Cups
Cynthia Davis
Spicy mini chicken taco cups. They won’t last long.
ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 envelope taco seasoning mix
- 1 small onion chopped
- 1 jar (16 ounces) salsa, divided
- 2 c (8 ounces) shredded cheddar cheese, divided
- 36 wonton wrappers
- Sour cream, chopped green onions and chipped ripe olives (optional)
directions
- 1
Sprinkle chicken with taco seasoning. In a large skillet, coated with nonstick cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor, cover and process until chopped. In a bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
- 2
Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375 degrees for 5 minutes or until lightly browned.
- 3
Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives, if desired.
Source: Mom
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